RESEARCH OF TECHNOLOGICAL AND BIOCHEMICAL QUALITY INDICES OF FLOUR AND FLOUR BLENDS FROM VARIOUS CEREALS

This article devotes to a comparative study of technological and chemical quality indexes of wheat, maize, oat, barley, buckwheat, rice, triticale, cheakpeas, sorghum flour and wheat bran as well as bicomponent flour blends thereof. The samples of flour from different cereals were obtained under industrial (maize, oats, barley, buckwheat, rice flour and wheat bran) and under laboratory conditions by the original flow diagram (triticale, sorghum, chickpeas flour). As a control wheat flour was selected with the following quality indexes: Whiteness – 55 units, Ash – 0.54%, Protein – 10.8%, Gluten – 26%, Gluten Quality (Elasticity) – 80 units, Falling Number – 350. It was found that the samples of flour from maize, oat and chickpeas have largest particle size. Respectively 53.3, 42.7 and 38.2% of the particles from these samples of flour were concentrated in the fraction that was obtained over sieve #27 (250 microns). Opposite, for rice and barley flour respectively 44.3 and 54.7% of the particles were concentrated in the fraction that was obtained by passage sieve #58 (122 microns). Triticale flour has the smallest particle size and has 70.0% particles in fraction obtained by passage sieve #58 (122 microns), almost as well as in wheat flour (80.2%). Trends of wheat flour fortification by the different kind of cereals flour are defined. It was proposed for enriching wheat flour in lysine content using oat, buckwheat, chickpeas flour and wheat bran; methionine content – oat and chickpeas flour; albumins and globulins content – buckwheat, chickpeas flour and wheat bran; vitamins and minerals content – chickpeas flour and wheat bran; biotin content – rice and maize flour; β-glucans content – barley flour; tocopherols content – buckwheat, maize flour and wheat bran; in low molecular weight carbohydrates content – sorghum flour.